You know those days when you’re craving something creamy, crunchy, and satisfying—but don’t want to fuss with actual cooking? That’s exactly how my obsession with this No-Chicken Salad Sandwich began. I was staring at a can of chickpeas one lazy afternoon, thinking, “There’s got to be a better way.” And wow, was there ever!

This plant-based twist on classic chicken salad hits all the right notes: protein-packed chickpeas mashed just right, crisp celery and onion for bite, and a tangy dressing that clings to every nook and cranny. The best part? It comes together faster than you can say “lunch break”—no oven, no stove, just 10 minutes and a bowl. Whether you’re vegan, packing lunches, or simply tired of the same old sandwiches, this recipe’s about to become your new go-to.

Why You’ll Love This No-Chicken Salad Sandwich

Listen, I’m not one to gush, but this recipe? It’s a game-changer. Here’s why:

• Ready in a flash – 10 minutes flat, no cooking required. Perfect for when hunger strikes NOW.
• Packed with plant power – Chickpeas give you that protein punch without the meat sweats.
• Crave-worthy texture – Creamy meets crunchy in every single bite (thank you, celery and onion!).
• Dress it up (or down) – Spread it on sourdough, stuff it in a wrap, or scoop it onto greens.
• Forgiving AF – Swap ingredients based on what’s in your fridge. No stress, just deliciousness.

Trust me, after one bite, you’ll wonder how something this easy tastes so darn good.

Ingredients for No-Chicken Salad Sandwich

Okay, let’s talk ingredients – because every great sandwich starts with the right building blocks. Here’s what you’ll need to make magic happen:

• 2 cups cooked chickpeas – Mash these babies well with a fork (I leave some chunks for texture – it’s all about that bite!)
• 1/2 cup celery – Finely chopped, please! Big chunks will ruin the vibe.
• 1/4 cup red onion – Also finely chopped unless you want onion breath for days
• 1/4 cup vegan mayonnaise – My secret? Use the good stuff – it makes all the difference
• 1 tbsp Dijon mustard – For that tangy kick you didn’t know you needed
• 1 tsp lemon juice – Fresh squeezed if you’re fancy
• 1/2 tsp garlic powder – Because everything’s better with garlic
• 1/2 tsp salt – Start here, then adjust to taste
• 1/4 tsp black pepper – Freshly ground if you’ve got it
• 2 tbsp fresh parsley – Chopped fine – this little pop of green makes it look fancy

Pro tip: Measure everything before you start mixing – it makes the process smoother than your sandwich spread!

How to Make No-Chicken Salad Sandwich

Alright, let’s get mixing! This no-chicken salad comes together faster than you can say “lunch is served.” The secret? Working in stages to get that perfect texture and flavor balance. No cooking required – just a bowl, some muscle, and about 10 minutes of your time.

Step 1: Mash the Chickpeas

Grab your chickpeas and get ready to release their inner magic. I use a fork or potato masher for this – nothing fancy needed. You want them mostly mashed but with some small chunks remaining for texture. Think “coarse guacamole” consistency – cohesive enough to hold together but with little surprises in every bite. Pro tip: If the skins bother you, pinch them off as you mash (but honestly, I never bother!).

Step 2: Combine Wet Ingredients

Now for the glue that holds everything together! In a separate bowl, whisk together the vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. This is where the flavor magic happens – don’t rush it! Taste as you go (I always add an extra pinch of garlic powder because… well, garlic). When it’s perfectly balanced, pour this creamy goodness over your mashed chickpeas and mix gently.

Step 3: Fold in Fresh Herbs

Last but not least – the parsley! Chopped fresh herbs add that bright, garden-fresh flavor that takes this from good to “wow.” I fold them in at the very end to keep them vibrant and prevent bruising. Some folks like to add extras here – sunflower seeds for crunch, chopped apples for sweetness – but the classic version with parsley is perfection.

And that’s it! Your no-chicken salad is ready to pile onto bread, stuff into wraps, or scoop straight from the bowl (no judgment here). The flavors get even better after chilling for 30 minutes, but let’s be real – I rarely wait that long.

Tips for the Best No-Chicken Salad Sandwich

Want to take your no-chicken salad from good to “can’t-stop-eating-it” good? Here are my tried-and-true tricks:

• Chill out – Let it sit in the fridge for 30 minutes before serving. The flavors marry beautifully (if you can wait that long!).
• Salt to win – Start with 1/2 tsp, then taste and adjust. Chickpeas can handle more than you think!
• Crunch factor – Toss in sunflower seeds or chopped almonds for extra texture.
• Brighten it up – A squeeze of extra lemon juice right before serving wakes up all the flavors.
• Drain well – If using canned chickpeas, pat them dry to avoid a watery salad.

Remember – this recipe is your playground. Make it yours!

Serving Suggestions for No-Chicken Salad Sandwich

Now for the fun part – how to eat your masterpiece! This no-chicken salad is ridiculously versatile. My absolute favorite? Toasted sourdough with crispy lettuce and tomato – the tangy bread plays so nicely with the creamy filling. But honestly, I’ve devoured it every which way:

• Classic sandwich – Whole wheat, rye, or even pita pockets work wonders
• Wrap it up – Spinach tortillas or lavash make perfect portable lunches
• Lettuce cups – For those low-carb days (still so satisfying!)
• With crunchy sides – Pair with dill pickles, veggie chips, or crisp apple slices

Pro tip: Spread a thin layer of mustard on your bread first – it adds zing and prevents sogginess. You’re welcome!

Storage & Reheating

Here’s the beautiful thing about this no-chicken salad – it actually gets better as it sits! Pop any leftovers in an airtight container (I’m obsessed with glass ones because they don’t absorb smells) and it’ll keep happily in your fridge for up to 3 days. No reheating needed – in fact, I think it tastes best straight from the fridge, chilled and refreshing. If it looks a bit dry after storing, just stir in a teaspoon of mayo or lemon juice to bring it back to life.

Nutritional Information

Let’s talk numbers – because knowing what’s fueling your body matters! These values are estimates per 1/2 cup serving (about one generous sandwich filling):

• 180 calories – Light enough for seconds!
• 8g fat (mostly the good kind from chickpeas and vegan mayo)
• 6g protein – Not bad for a plant-based lunch
• 22g carbs with 6g fiber to keep you full
• 0mg cholesterol – Heart-friendly goodness

Remember, nutrition varies based on your exact ingredients. I always say – focus on how amazing you feel after eating it, not just the numbers!

Frequently Asked Questions

I’ve gotten so many questions about this no-chicken salad sandwich over the years – here are the ones that pop up most often:

Can I use canned chickpeas?
Absolutely! I use them all the time when I’m in a hurry. Just drain and rinse them well, then pat dry with a towel to avoid watery salad. Pro tip: Save the aquafaba (that liquid in the can) for vegan baking – it’s liquid gold!

How can I make this gluten-free?
Easy peasy! Serve it in lettuce cups or with your favorite GF bread. Just double-check that your vegan mayo and mustard are gluten-free (most are, but some brands sneak in wheat).

What can I substitute for vegan mayo?
Avocado makes a great creamy base if you’re avoiding mayo. Or try blending soaked cashews with lemon juice – it gives that rich texture with a nutty twist.

Will it taste good without onion?
Totally! I’ve made it for onion-haters by using extra celery or even diced apple for crunch. The Dijon and lemon still give it plenty of zing.

Can I freeze the leftovers?
Honestly? I wouldn’t. The texture gets weird when thawed. But it keeps so well in the fridge for 3 days that freezing shouldn’t be necessary!

Share Your Creation

Made this no-chicken salad sandwich? I’d love to see your masterpiece! Snap a pic and tag me on Instagram – I might just feature your creation. Or leave a comment below telling me how you customized it. Happy sandwich-making, friends!

10-Minute No-Chicken Salad Sandwich That’s Irresistible

---

• Author: Christina R. Jones
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A delicious plant-based alternative to chicken salad, perfect for sandwiches or wraps.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked chickpeas (mashed)
• 1/2 cup celery (finely chopped)
• 1/4 cup red onion (finely chopped)
• 1/4 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley (chopped)

---

Instructions

1. Mash the chickpeas with a fork or potato masher.
2. Add celery, red onion, vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
3. Mix well until all ingredients are combined.
4. Fold in fresh parsley.
5. Serve on bread, wraps, or lettuce cups.

Notes

• Store leftovers in an airtight container for up to 3 days.
• Add chopped nuts or seeds for extra crunch.
• Adjust seasoning to taste.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Sandwich
• Method: No-Cook
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 180
• Sugar: 3g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg

Keywords: no-chicken salad, vegan sandwich, chickpea salad, plant-based lunch